PASSION BARS
Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks! Very rich, also!
Provided by SUE CASE
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
- Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.4 g, Cholesterol 20.8 mg, Fat 13.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 6.7 g, Sodium 176.2 mg, Sugar 19.4 g
PASSION BARS
This is a recipe I found on allrecipes, and I wanted to get accurate nutrition facts for it... For larger bars, cut into 12 and serve alone as a dessert.
Provided by ChefChic
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture.
- Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan.
- In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer.
- Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
- Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.
SPICED COCONUT-PASSIONFRUIT SANDWICH COOKIES
Coconut and passionfruit are a perfect flavor match when it comes to desserts. They join forces in these sandwich cookies, spiked with allspice and a little bit of rum to make them just right for the holidays.
Provided by Zac Young
Categories dessert
Time 3h15m
Yield 3 dozen cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk together the flour, salt, baking powder and allspice in a large bowl.
- Beat the butter, cream cheese and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the egg and beat to combine. Add the rum, vanilla and coconut extract, mixing until combined. Turn off the mixer and add the dry ingredients. Mix on low until almost entirely incorporated. Fold in the coconut flakes with a rubber spatula.
- Divide the dough in half and press each piece flat between 2 sheets of parchment paper. Use a rolling pin to roll the dough slightly thicker than 1/8 inch thick. Stack the flattened dough pieces on a baking sheet (don't remove the parchment paper) and refrigerate until firm, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silicone baking mats. Dust a clean work surface lightly with flour.
- Working with one piece at a time, peel the top layer of parchment off a dough sheet and flip onto the workstation. Peel off the remaining sheet. (Alternatively, you may loosen the parchment on both sides to cut directly on the paper.) Use a 1 3/4-inch round cutter to punch out cookies and arrange them on the prepared baking sheets spaced 1 inch apart. (If the dough becomes soft while you are working, return it to the refrigerator until firm.) Reroll and cut out any scraps.
- Bake the cookies, rotating the pans halfway through, until golden brown around the edges, 10 to 11 minutes. Cool on the baking sheets for 5 to 10 minutes before transferring the cookies to a wire rack to cool completely.
- For the curd: Fill a medium saucepan with a few inches of water and bring to a simmer over medium heat.
- Whisk the eggs, egg yolks, sugar and salt together in a medium heatproof bowl until well mixed and lightened in color, 1 to 2 minutes. Whisk in the puree. Set the mixture over the pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, stirring occasionally, until thickened like pudding, about 18 minutes. Remove from the heat and whisk in the butter, one piece at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Refrigerate until set, at least 1 hour.
- Transfer the chilled curd to a pastry bag or resealable plastic bag and snip about 1/2-inch off one corner. To fill, flip over half the cookies and pipe 1 to 2 teaspoons curd onto each. Top with the remaining cookies. Refrigerate at least 1 hour for the curd to set and the cookies to soften slightly.
PASSION FRUIT COOKIE BARS
Really simple recipe that can be embellished with your favorite ingredients such as chocolate chips or shredded coconut. Did a similar version except used store-bought sugar cookies to use as the crust. Substitute your favorite jam, jelly or preserve to make it your own!
Provided by toninalani
Categories Bar Cookie
Time 1h5m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F; grease 13x9x2 inch baking pan.
- Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1-1/2 cups crumb mixture.
- Press remaining crumb mixture on bottom of prepared pan.
- Stir passion fruit jelly to soften; carefully spread over crumb mixture in pan. Crumble reserved crumb mixture evenly over top.
- Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
PASSION-FRUIT MELTING MOMENTS
Named for how they literally melt in your mouth when you bite into them, these cookies can be found at cafes all over Australia and New Zealand. Also known as cornstarch cookies or custard kisses, they can be made in a variety of flavors, from vanilla to raspberry -- Martha fills hers with homemade passion-fruit curd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 12
Steps:
- Cookies:Preheat oven to 350 degrees. Line two baking sheets with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium-high speed, scraping down sides as necessary, until fluffy, about 2 minutes. Sift together flour and cornstarch, then add to butter mixture along with salt, beating until just combined. Cover with plastic wrap and refrigerate 1 hour.
- Measure 2 teaspoons of dough and form into a ball; transfer to prepared baking sheets. Repeat with remaining dough, spacing about 1 inch apart. Use a fork to make a three-prong indent on tops of balls. Bake until slightly golden around edges, 10 to 12 minutes. Transfer baking sheets to a wire rack and let cool completely.
- Filling:Heat egg yolks, passion fruit, granulated sugar, and salt in a medium saucepan over medium, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 10 minutes. Stir in butter and gelatin and mix until the butter has melted and the gelatin has dissolved. Strain curd into a medium bowl, then place plastic wrap directly onto surface; refrigerate until set, at least 1 hour.
- Spread 1 scant teaspoon curd each on bottoms of half the cookies. Dust remaining cookies with confectioners' sugar; sandwich halves together. Filled cookies are best eaten the day they are made.
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